Liesl's Vietnamese Noodle Salad

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Serves 4

Dressing
1/3 c. lime juice
2 T. water
3 T. sugar
2 T. fish sauce
1 clove garlic - minced
1 t. lemongrass - tough outer leaves discarded, minced (about one stalk)
1 T. chili-garlic sauce
2 T. vegetable oil

8 oz. Pad Thai style rice noodles
1/2 c. chopped cucumber
2 green onions - white & green parts chopped
1/2 c. chopped red pepper
2 T. each - chopped basil, chopped mint, chopped cilantro
3 c. baby lettuce
3 c. cooked chicken, shredded
1/2 c. roasted, salted peanuts - chopped

For dressing, combine lime juice, water and sugar in a bowl.  Whisk until sugar is dissolved.  Add remaining ingredients and whisk.

Cook rice noodles according to directions on the package.  Drain and rinse under cold water.  When drained and cool pour 1/3 of the dressing over the noodles and toss to combine.

In a separate bowl, toss shredded chicken with 1/3 of the dressing.

In large bowl, combine cucumber, green onion, red pepper, herbs and lettuce.  Toss with remaining dressing.  Add noodles and chicken to veggies and toss it again!

Garnish with chopped peanuts.

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